Cukes And Onions Cucumbers And Onions Recipes

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

Steps:

• Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
• Mix cucumbers, onions, and green bell pepper together in a bowl.
• Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

Steps:

• In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.

Steps:

• Combine oil, vinegar, and sugar in a medium to large bowl (big enough to hold all completed salad). Stir until sugar is dissolved (Note: You can heat the dressing to help keep it from separating. It is not necessary, but I do if I have time. If you heat the dressing, be sure to cool it before adding to cucumbers).
• Add cucumbers and onions to dressing. Toss to coat veggies.
• Cover and chill at least 2 hours before serving. The longer it chills, the better it gets!

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• 1. Yes, the amounts are vague because it just depends on how much you want to make. You will want to taste along the way until you find the exact "taste" your family will enjoy. This is how I do it.
• 2. Slice cucumbers and onion in a bowl. For 4 people, I would use 1-2 cucumbers and maybe 1/4 of a medium onion. For my family, I cut the onion rings into half.
• 3. Pour apple cider vinegar over the cucumbers and onions. I use about 1/3 cup to start.
• 4. Then I add a splash of water, about 1/6 of a cup, or half of the amount of vinegar.
• 5. This next step is totally CONTROVERSIAL in West Virginia, so I hesitate to start another Civil War and divide the state, but I sprinkle in a little sugar, maybe a Tablespoon.
• 6. Stir together and add salt & pepper, to taste. You can serve it immediately or cover the bowl and let it "set" in the refrigerator for a half hour or so. Mom always made it first, then fixed dinner while the cucumbers soaked up the deliciousness in the fridge. Serve with every summer dinner and make more wonderful food memories with your family. =^..^=

Steps:

• In a bowl, combine mayonnaise, sugar, vinegar and salt.
• Add cucumbers and onions; stir to coat.
• Cover and refrigerate for 2 hours.

Steps:

• Wash and peel cukes; slice into bowl big enough for all ingredients.
• Peel onion and slice thinly into bowl with cukes.
• Mix vinegar and water with sugar.
• Pour over cucumber and onions.
• Put lid on bowl or cover tightly with plastic wrap and refrigerate for at least 1 hour.
• Serve cold.